SSAM-which

S-weet Potato Bread (Crackers)
S-pinach                                                                                                                                                                                                       A-vacado
M-ushrooms

It’s cold out, I want to keep it raw to keep me warm. This yummy sandwich is easy to make, and really filling.  I cooked the mushrooms with a little bit of onion, mostly because there are a lot of studies that show that the medicinal properties of mushrooms are enhanced when cooked, and onions give a delicious flavor.  They could also be marinated or marinated and dehydrated with the onions to keep it all raw.

Ingredients:
10 Shitake mushrooms, sliced
1/2 c. yellow onion, sliced
1 T. tamari
2 T. purified water
One avocado, ripe
1 1/2 t. fresh lemon juice
1/2 t. coriander
1/2 t. cumin
1/3 t. sea salt
cayenne pepper to taste
1/4 c. diced yellow onion
3 cloves garlic
1 c. spinach
1/4 c. chopped parsley (stems included)
sprouts for garnish (I used mung)
bread or sweet potato crostini

Sauté the mushrooms and sliced onions with the water and tamari over a medium-high heat until the mushrooms are soft and the onions are caramelized.  With a mortar and pestle, crush the garlic and diced onions, then add the rest of the ingredients except for the parsley, sprouts and spinach.  Crush and mix until it is a chunky spread.  Spread half of the avocado spread on one piece of sweet potato crostini, and the other half on another.  Layer the spinach, mushrooms and onions, and garnish with parsley and sprouts.  You can add a second piece of bread or eat it open-faced.  It’s kind of messy either way.